Celeriac Soup

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4 Servings Easy
(1)
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Ingredients (7)

  • 4 ounces Proscuitto, sliced finely
  • 1/2 onion, diced
  • 2 bulbs celeriac, peeled and diced
  • 32 ounces low sodium chicken broth
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper

Summary

Ingredients for this soup can be found commonly in the hills of Emilia-Romagna where celery, mushrooms and truffles thrive and pork is king. There it would be called minestra del sedano-rapa and in keeping with the Italian model of cooking a few simple but high quality ingredients produce the best flavors.

Instructions

  1. 1In a large pan fry Proscuitto until crisp in 2 tablespoons olive oil. Remove with a slotted spoon and set aside.
  2. 2In the same pan, over medium heat, add 2 tablespoons olive oil, the celeriac and onions, and 1 teaspoon salt. Stir and cook 15 minutes. Add broth. Bring to a boil then reduce and simmer 30-40 minutes or until completely soft.
  3. 3Blend–careful it’s hot!
    Serve topped with Proscuitto.
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